For the dough, stir flour, eggs and milk, season and then rest during half an hour.
In a little hot clarified butter (Teflon pan) bake eight narrow omelets (crêpes).
Preheat the oven to 250 degrees.
For the filling, cut the Appenzeller into narrow slices.
Cut tomatoes in half, also into slices.
Place a few slices of cheese and tomato on each half of the omelets. Then fold them together and layer them in a fan-like fashion in a buttered baking dish.
For the sauce, mix grated cheese with half cream and finely chopped herbs, season, then pour over the omelettes.
Put the dish in the middle of the oven and bake for about 10 minutes.
Bring to the table together with a salad.
For 2 people:
Cook omelet dough from 2 eggs, 75 g flour, and a good 1 dl milk.
Cut the rest of the ingredients in half, use a small baking dish.
Preparation time: approx. 40 min. (+ 30 min. resting dough)
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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